Country Style Chicken & Radish Skillet Dinner
Country Style Chicken and Radish Skillet Dinner
Radishes used to be part of the meal, but lately seem to be relegated to color in green salads. This is such a quick dinner that is a different blend of tastes than the “norm” and utilizes radishes to their fullest extent. If you’re looking for something new to try, seeking out a new family favorite, you found it here.
½ cup Chicken or Tasty Turkey Broth OR water (if you’re fasting, for example)
1 TBS cornstarch
1 TBS soy sauce
½ tsp ground ginger
3 TBS vegetable oil — divided
1 pound boned and skinned chicken breasts — cut into thin slices
2 tsp minced garlic
1 ½ cups of sliced radishes (about 1 (6-ounce) bag)
2 cups (about 4 ounces) cut snow peas — cut into ½-inch pieces
¼ cup sliced green onions (scallions)
Good sharp knife
Clean cutting board for meat
Clean cutting board for vegetables
If serving over rice, you will need to prepare the rice.
In a small bowl, combine broth (OR water), cornstarch, soy sauce and ginger until smooth; set aside.
In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add chicken and garlic; cook, stirring constantly, just until chicken is cooked through, about 3 minutes. Remove from skillet; set aside.
Add remaining 1 tablespoon oil; heat until hot. Stir in radishes, snow peas and green onions; cook and stir for 1 minute; remove from heat.
Return chicken to skillet. Stir broth mixture; pour into skillet and bring to a boil.
Boil and stir until sauce is clear and slightly thickened, about 1 minute.
Serve over hot cooked rice, if desired.
|High in niacin
High in selenium
High in vitamin C
Low in sugar
Next time you have chicken or turkey, you can follow the instructions in the Tasty Turkey Broth recipe to make a fabulous and rich broth that will keep for a good long while, especially if you store it using my unconventional Perfect Solution for Freezing Broth.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!
Thank you for the great suggestion for using radishes. I’ve made sauteed radishes a couple of times and loved them.